It’s hard to beat homemade, fully “leaded” chocolate chip cookies. The delicious combination of real butter, loads of sugar and tons of chips has made them an all-American favorite. As much as I enjoy sampling such treats, I now prefer my cookies to have less fat, less sugar and at least a touch of whole grains. Not only do Chocolate Chippies meet all of these criteria, but they also contain good-for-you fruit, and—believe it or not—they still taste great!
I’d like to give credit to the book in which I first saw a version of chocolate chip cookies that replaced part of the butter with Neufchâtel cream cheese. Unfortunately, I can’t find the recipe, the book or any reference to either online. Instead, I created my own using bits and pieces of at least three other versions, most of which called for a full cup of butter and up to 8 ounces of real—not reduced fat—cream cheese.
Chocolate Chippies
Makes 30-36 cookies
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon wheat germ
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine
2 oz. Neufchâtel cream cheese
2/3 cup packed brown sugar
1/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup mini semisweet chocolate chips
1/2 cup dried cranberries, dried blueberries or chopped dried cherries
- Preheat oven to 375° F.
- In a medium bowl, whisk together flour(s), wheat germ and salt. Set aside.
- In a large bowl, cream together butter or margarine, cream cheese and sugar(s).
- Add eggs and vanilla and blend until smooth.
- Add flour mixture to wet ingredients all at once and mix just until combined.
- Stir in chocolate chips and dried fruit.
- Drop dough by teaspoonfuls at least one inch apart onto ungreased baking sheet or onto a baking sheet covered with a Silpat mat. Refrigerate dough between batches.
- Bake 10-12 minutes, just until cookies are set and slightly golden around the edges.
- Remove sheet to a wire rack to cool. After a couple of minutes, transfer cookies to rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.
© Liesl K. Bohan | SavvyBaker.com
